Chicken Enchiladas

This is my favorite enchilada recipe–especially the refrigerated leftovers!

12 flour tortillas

1 cup Monterey jack cheese

2 cups cooked chicken, shredded or cubed

1/4 cup butter

3 Tbls flour

2 cups chicken broth

1 cup sour cream or plain yogurt

1 Tbl chili powder

1 Tbl cumin

Roll chicken and cheese in tortillas.  Place seam-side down in a 13×9″ baking dish. In a medium saucepan melt butter & flour.  Add broth, chili powder, & cumin; cook until thick. Stir in the sour cream and heat. Be careful not to boil. Pour sauce over tortillas and top with cheese. Bake at 350 for 30 minutes.


1 Comment

Filed under Chicken, Comfort Food, Mexican

One response to “Chicken Enchiladas

  1. Pingback: Lighter Chicken Enchiladas | And sometimes I cook.

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